Big Easy SRG - Turkey Recipe - Hi, can someone who has luck cooking turkeys let me know how to do it. On charbroil site some put lid down while others leave it up. Do you put the temp on High ? And do you add smoking chips or not. Just for a plain juicy turkey. Thanks so much....Steve Big Easy SRG - Turkey Recipe - Hi, can someone who has luck cooking turkeys let me know how to do it. On charbroil site some put lid down while others leave it up. Do you put the temp on High ? And... » Read More Big Easy SRG - Turkey Recipe - Hi, can someone who has luck cooking turkeys let me know how to do it. On charbroil site some put lid down while others leave it up. Do you put the temp on High ? And do you add smoking chips or not. Just for a plain juicy turkey. Thanks so much....Steve « Show Less
23117
We leave the temp on high and leave the lid open. Otherwise it will turn ur turkey black. We shut it for a few minutes at the end of cooking just to brown it up a little more. We do not use the smoking chips, just our preference. We rub the turkey down with olive oil & McCormicks rotisserie chicken spices. Good luck!
32099
There are Two good places to get this info. Go to "Lets Talk Bar B Que" forum and ask Tommy (TMB). Or look at Facebook "Charbroil TBE cooking forum" . (Its not the Char Broil site). I have cooked four turkeys on mine. They did great but its been a while. I use it a lot but not for turkeys. Be sure to brine and or inject the bird. Then give it 3-24 hours in the fridge to absorb the brine. The LTBBQ site listed above will give you lots of outdoor cooking help with a group of really good people. And remember, The internal temp is whats important. Not the amount of time. Time will vary for many reasons.... There are Two good places to get this info. Go to "Lets Talk Bar B Que" forum and ask Tommy (TMB). Or look at Facebook "Charbroil TBE cooking forum" . (Its not the Char Broil site). I have cooked four turkeys on mine. They did great but its been a while. I use it a lot but not for turkeys. Be sure to brine and or inject the bird. Then give it 3-24 hours in the fridge to absorb the brine. The LTBBQ site listed above will give you lots of outdoor cooking help with a group of really good people. And remember, The internal temp is whats important. Not the... » Read More There are Two good places to get this info. Go to "Lets Talk Bar B Que" forum and ask Tommy (TMB). Or look at Facebook "Charbroil TBE cooking forum" . (Its not the Char Broil site). I have cooked four turkeys on mine. They did great but its been a while. I use it a lot but not for turkeys. Be sure to brine and or inject the bird. Then give it 3-24 hours in the fridge to absorb the brine. The LTBBQ site listed above will give you lots of outdoor cooking help with a group of really good people. And remember, The internal temp is whats important. Not the amount of time. Time will vary for many reasons.... « Show Less
421267
I have not used it for a turkey but looked at the manual and there was no mention of foil in the turkey recipe. I think the lid would protect the turkey skin from burning. That is how I am roasting my turkey for Thanksgiving.
244709
I cooked 4 medium sized turkeys on two racks for thanksgiving so it should do the trick; also managed to smoke three racks of ribs on each rack for a total of 144 ribs. I recommend that you buy a replacement thermometer that's more accurate and also ordering a digital thermometer with wireless monitor do you can watch the meat temperature (I monitor meat temperature on top rack and on one in bottom rack) internal temperature is ok if you replace the thermometer on the smoker
890449
This is a great unit, however, I used it indoors the first time, and my apartment smelt like outdoor cooking for 2 months after! Now I use it on my BBQ outside. To use I place the wood chip in the bottom, then wrap the drip tray in foil(easier to clean up), place the tray that holds your meat, then your meat(seasonings, rubs, sauces), then the cover. Keep the temp. around 250C and let it cook for however long you need too.It is a great little unit, I would have no problem buying another one if I was staying in my apartment. Mone has never peeled on the outside as the other commenters has, but just about everything will turn dark after repeated use. 5 out of 5 for this unit, just don't use it indoors! This is a great unit, however, I used it indoors the first time, and my apartment smelt like outdoor cooking for 2 months after! Now I use it on my BBQ outside. To use I place the wood chip in the bottom, then wrap the drip tray in foil(easier to clean up), place the tray that holds your meat, then your meat(seasonings, rubs, sauces), then the cover. Keep the temp. around 250C and let it cook for however long you need too.It is a great little unit, I would have no problem buying another one if I was staying in my apartment. Mone has never peeled on the outside as the... » Read More This is a great unit, however, I used it indoors the first time, and my apartment smelt like outdoor cooking for 2 months after! Now I use it on my BBQ outside. To use I place the wood chip in the bottom, then wrap the drip tray in foil(easier to clean up), place the tray that holds your meat, then your meat(seasonings, rubs, sauces), then the cover. Keep the temp. around 250C and let it cook for however long you need too.It is a great little unit, I would have no problem buying another one if I was staying in my apartment. Mone has never peeled on the outside as the other commenters has, but just about everything will turn dark after repeated use. 5 out of 5 for this unit, just don't use it indoors! « Show Less
331096
I see other answers that are good. Things I like: never run out of gas, charcoal , no early prep, no potential explosion. Turn it on and in 10-15 min. temp will be 350 F. plus. Leave lid closed most of the time to keep heat in. Won't work well with lid open a lot.
1872694
It would be a challenge to use a smoker box with this grill. It would have to be really small and sit on top of the grate, because the circular shield over the gas burner is a mere inch below the grate. The burner is an inch below that. There is no other place that I can see to put a smoker box. This of course would reduce your available cooking surface. We have a family of 4 and although the Element is smaller than your average gas grill, we find it is more than adequate as you can use just about every inch of the grate without cold spots, due to the double circular burners (like a bullseye). I have had this grill for a couple of months now - - it is the best I've EVER owned. I grill at least 4 to 5 times each week, even in the winter (2 to 3X), and as advertised, it really does heat up to about 500 degrees in less than 5 min. - AMAZING!! I just refilled my propane tank for the 1st time since I got it - we are saving so much gas! My family is thrilled that steaks and chops are seared perfectly and still pink and juicy inside - done in just a few minutes. My last grill was a Charbroil Infrared model - the latest new invention when I bought it. I had room to place a smoker box BELOW the grate, and I did so often, because that was the only way I could get a charbroiled flavor. The flames are completely shielded to prevent flare-ups, but that also eliminates nice sear marks on your food and a smoky flavor. I hated that grill. I highly recommend this grill, personally I would try a small smoker box in the middle of the grate (if you're not cooking for a crowd), and if that didn't work, buy a separate smoker.. . . . because I love this grill that much.
1513290
We haven't learned the trick of briskcet cooking either. We are happy with everything else. I think it has to be soaked in something first. We used hickory or oak, I do not remember which. It tasted great just extremely tough! Good luck!Oh , our water tray never goes dry. It only catches the grease droppings.
771699
Ortega is shouldn't take that long. It took me under three hours for a fifteen pound turkey. I would call char broil and see if they can help you come up with a solution
1644734
no,the turkey sits in a basket and the heating element is just below that.If it,s fire your worried about,I,ve used this alot and no problems,the bottom of the basket and unit are like a funnel so no grease gets near the element.the cup they give you ia way to small so put a pot or something under it to catch the drippings or it will make a mess.If your buying this because it says indoor as I did,it,s not.the smoker will fill your house with smoke.this is a great cooker and you won,t be disappionted,smoker works really well and it does cook a 13lb. turkey pretty quick.my nieghbors have donated turkey,s during the summer for outdoor parties,it,s that good! no,the turkey sits in a basket and the heating element is just below that.If it,s fire your worried about,I,ve used this alot and no problems,the bottom of the basket and unit are like a funnel so no grease gets near the element.the cup they give you ia way to small so put a pot or something under it to catch the drippings or it will make a mess.If your buying this because it says indoor as I did,it,s not.the smoker will fill your house with smoke.this is a great cooker and you won,t be disappionted,smoker works really well and it does cook a 13lb. turkey pretty quick.my nieghbors have... » Read More no,the turkey sits in a basket and the heating element is just below that.If it,s fire your worried about,I,ve used this alot and no problems,the bottom of the basket and unit are like a funnel so no grease gets near the element.the cup they give you ia way to small so put a pot or something under it to catch the drippings or it will make a mess.If your buying this because it says indoor as I did,it,s not.the smoker will fill your house with smoke.this is a great cooker and you won,t be disappionted,smoker works really well and it does cook a 13lb. turkey pretty quick.my nieghbors have donated turkey,s during the summer for outdoor parties,it,s that good! « Show Less
860884
you have to load thru the top. I usually use charcoal for ease of temp control. does seem to be easy on charcoal, 15 coals will do a dinner and that is about 1b so a bag will cook almost a week
99605
Hi, Shawn,No, you don't have to use the wood chips in the Masterbuilt...I've cooked many turkeys, ducks and chickens in mine without smoking them, and they come out moist and delicious! Smoking is totally optional. Good cooking! Tony
1819203
this big easy oil-less turkey fryer as an inner cylinder that has a solid bottom there is a burner ring beneath it which heats the cylinder to the point that it transfers the heat to whatever you have within it (there is also a footed basket to place your turkey or roast in) the instructions as I remember them tell me that it cooks with infrared heat, I've used it and am pleased with the results. You cannot smoke anything with this item, but it roasts pretty well.
254408
If you spatchcock (split) the turkey (search it online) you can easily smoke the Turkey. I did a 22 lb Turkey and it works great. I put the water pan below and put the rack on the tray directly and not on the shelf. By splitting it along the backbone and laying it flat like that you should have plenty of space for a Turkey of almost any size. While I smoked it I cooked the rest of the stuffing and such below in the pizza chamber. https://www.youtube.com/user/EcoQue
967328
Well, I'm no expert either, but here's what we do. We use Cowboy brand hardwood lump charcoal. It doesn't look at all like the usual briquette. It looks like black pieces of wood in varying shapes and sizes. It is supposed to have quicker and hotter fires, and we find this to be true. Also, we don't use the baskets at all. We pour the charcoal into the middle of the bottom grill rack and kind of mound it toward the middle. Once the charcoal gets hot enough, we spread it out as evenly as possible. We're usually putting food on within 20 minutes of starting the grill. One other thing. You mentioned putting the lid on. Not sure if you mean you leave it on the whole time while waiting for the charcoal to ash over. Again, I'm no expert, but I think the lid should be off in order for the charcoal to properly heat up.
668730
Horrible....before the turkey was dropped into the oil the temp was perfect....once I placed the turkey in the large oil 'container' the temp of the oil dropped quickly and NEVER got back to the proper degrees for efficient and proper cooking....I would recommend a gas propane turkey cooker, much better and will maintain oil temp.
1547511
I have cooked pork, beef and venison roasts. I do inject them and cook on a slower temp instead of all the way with turkey. Best to not cook over a 13lb turkey just like you would do for frying in oil. Turkey comes out juicy and perfect. Takes about 2.5 hrs for a turkey. Always use a thermometer.
607640
Make sure you soak WELL, 30min., the top & bottom first. DO NOT PREHEAT the OVEN!! Spray the inside with nonstick cooking spray. Because your turkey will stick to the sides. A 9lb turkey at 250 degree F should take 4.5hrs. For slow cooking at that temp, I allow 30min/lb. Then I remove the cover for the last 15-20 min. and baste with herbed butter. Your turkey will be INCREDIBLY JUICY & MOIST, yet browned beautifully on top!!! I always fix a 12-14 lb. turkey, & this time table works GREAT. If your turkey is stuffed calculate 40min/lb. HAPPY THANKSGIVING!!